Celebrating the Lunar New Year (2017) ahead at Pan Pacific Singapore's award-winning Hai Tien Lo is definitely a great idea. The hotel is running a number of dining promotions across the various restaurants during the Chinese New Year Period (09 January 2017 to 11 February 2017) so be sure to check out the festive offerings to find something that suits you.

Hai Tien Lo's Yu Sheng is one of my personal favourites each year - in fact, my family and I actually enjoys their version more than the other Chinese restaurants. During the media tasting we sampled the adorable (but very auspicious!) Flourishing Wealth Yu Sheng with Boston Lobster, Norwegian Salmon and Surf Clams. Even though I am generally not a fan of yu sheng (I really eat it just for tradition), Hai Tien Lo's version strikes the best balance of sweetness in this dish - nothing more upsetting than an overly sweet dish to start the dinner.

One dish I really do look forward to each year is the Double-boiled Buddha Jumps Over the Wall with Maca and Wolfberries. While the dish varies slightly over the years (they used Matsutake Mushroom last year which I personally prefer), this is always a comforting dish to enjoy - in fact, a simpler version is also available during the weekend dim sum brunch which I go back for from time to time.

Another protein type that the restaurant does consistently well is seafood. The Steamed Fillet of Sea Perch with Dried Scallops and Minced Garlic Crumble this year was firm to bite but yet fresh enough to slide apart. I love the natural sweetness from the flesh of the sea perch and honestly, the dish requires nothing else - except maybe a bowl of rice to soak up all that delicious sauce underneath.

Premium Wealth Treasure PotHai Tien Lo - Pan Pacific Singapore

The Premium Wealth Treasure Pot from Hai Tien Lo is probably a more refreshing rendition of the traditional treasure pots (otherwise known as pen cai) sold in other restaurants. This version comes with whole abalone, pork knuckle, roast duck and fresh prawns so you really do get the best of all worlds (meaning to say land and sea). I love the consistency of the braised sauce and Hai Tien Lo seems to perfect it every single year so three cheers to Executive Chef Lai Tong Ping!

In celebration of the upcoming year of the fire rooster, Hai Tien Lo has introduced a brand new dish for 2017 - the Steamed Farm Chicken with Minced Ginger. While the dish is not an overly complicated one, the sauces that went with the chicken was delicious (make sure you try the special minced ginger sauce)!

One interesting dish served during the tasting was the Stewed Inaniwa Udon with Seafood and Truffle. While it is not uncommon to see fried (or even stewed!) udon in Chinese cuisine, it was the first time I actually see the incorporation of this highly-regarded udon from the Akita Prefecture in a delicious braised stock. I personally think that the truffle was unnecessary and the dish was already great the way it is but to each his own!

The Summer Pavilion at The Ritz-Carlton Millenia Singapore needs no introduction - it was the first Cantonese restaurant in a hotel to receive One Michelin star in Singapore and the food has always been consistently good. I have been to the restaurant on multiple occasions (usually in the day) and the lighting has always been great but unfortunately this time, I was stuck with a dinner tasting of the Chinese New Year menu and therefore the images do not do the food any justice.

Since Carlton Hotel Singapore’s grand opening in 1988, Wah Lok (the hotel’s award-winning Cantonese restaurant) has continually been ranked as one of “Singapore’s Best Restaurants” as well as “Singapore’s Top Restaurants” by both Singapore Tatler magazine as well as Wine & Dine magazine respectively. If you are looking for the most delicious Pen Cai (or Treasure Pot) in Singapore, look no further - it is here at Wah Lok in Carlton Hotel Singapore!

When Jiang-Nan Chun at the Four Seasons Hotel Singapore was re-introduced approximately two years ago, it brought along a wave of new dishes that combines the best of Cantonese-cuisine with a modern interpretation. One of the most memorable dishes for me personally was the Signature Peking Duck that is served with caviar even. This year, with a new chef at its helm, the culinary team over at Jiang-Nan Chun has once again reinvented itself to serve not only delicious food but one that is intricately-plated as well.

The Lunar New Year celebration at InterContinental Singapore's Man Fu Yuan is always something that regulars would look forward to each year. I was fortunate enough to be invited down by the team at the property for a preview of some of the new dishes and surely enough, it did not disappoint.

The rooms at the Conrad Centennial Singapore have undergone a massive refresh and they are now looking great! In fact, the Executive Lounge in the property is currently going through a series of refurbishment to ensure that it stays in line with the new brand standards and global image. In spite of these changes, one thing that stayed constant throughout is the quality of food at Golden Peony - the luxury hotel's signature Chinese restaurant. For the Lunar New Year ahead, Chinese Executive Chef Ku Keung has once again created a series of creative dishes that combines the best of traditional Cantonese cooking techniques with a much more modern presentation.

The Sofitel Singapore City Centre officially opened just over two months ago and Racines has already established itself as a prominent restaurant in the central business district. I was completely won-over by Racines since my first visit and I have been back on multiple occasions for lunch and dinner (in fact, I even considered getting an Accor Plus membership at some point because I really enjoyed the food!). While the French kitchen in Racines (led by Chef Jean-Charles Dubois) has been objectified as one of the best places in the area for well-executed French cuisine, most diners have not tried many dishes from the Chinese menu. As such, the Sofitel Singapore City Centre wanted to make up of the upcoming Lunar New Year (2018) to showcase some of the culinary highlights from the Chinese kitchen and from what I have seen so far, it is looking pretty good!

Not many people know this (myself included) but Amara Singapore Hotel is home to pretty impressive Chinese restaurant - Silk Road. Influenced heavily by Sichuan cuisine, Silk Road offers a curated selection of Chinese Tea and culinary delights that are affordably price (for a restaurant located within a hotel). Read on to find out more about the highlights from the Lunar New Year (2017) menu this year!

Indulge in classic Cantonese dishes at one of the most luxurious Cantonese restaurants in Singapore - Yan Ting at The St. Regis Singapore. Chinese New Year (2017) goodies and takeaway favourites are available until 11 February 2017 - members of the Supper Club at The St. Regis Singapore can receive up to 25% off gourmet takeaways.

Indulge in a selection of gourmet delicacies that have been handpicked this Lunar New Year (2017) at the 10 at Claymore (located within the Pan Pacific Orchard). The Spring Time Oyster Rhapsody will feature five varieties of freshly-shucked oysters alongside prominent dishes that are often consumed during the Chinese New Year.

Wah Lok at the Carlton Hotel Singapore is one of the most underrated restaurants in Singapore. Located on the second level of the hotel, Wah Lok serves up delicious Cantonese fare that had stood the test of time over the years. There is also a really decent room package over the Lunar New Year (2017) period here at the Carlton Hotel Singapore which starts from just S$188++ a night.